Goulash Soup ('Gulaschsuppe')
Goulash Soup ('Gulaschsuppe')
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1.6 pounds (725 g) beef shank, deboned and cut into bite-sized pieces
- black pepper, to taste
- salt, to taste
- 2 tablespoons lard
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 teaspoon sugar
- 1 tablespoon sweet paprika powder
- hot paprika powder, to taste
- 1/2 teaspoon ground caraway seeds
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground allspice berries
- 2 cups potatoes, peeled and cubed
- 1 cup carrots, cut into bite-sized pieces
- 1 cup red bell pepper, cut into bite-sized pieces
- red wine vinegar, to taste
- salt, to taste
- flat-leaf parsley, for sprinkling
Instructions
- 1
Season the beef shank cubes with salt and pepper to taste. Heat the lard in a large pot over high heat and sear the beef shank on both sides for 3-4 minutes, or until browned to your liking.
- 2
Turn the heat down and add your tomato paste. Roast for 1 minute before deglazing the pot with beef broth. Add the sugar, paprika, caraway seeds, black pepper, and allspice berries. Also, add in the bones of the beef shank. Bring the beef broth to a boil and cover the pot with a lid. Let the goulash simmer gently over the lowest possible heat for 1.5 hours.
- 3
After 1.5 hours, add the potatoes and carrots. Simmer the soup for another 10 minutes before adding the red bell pepper. Simmer 5 more minutes, then remove the beef bones and season the broth to taste with vinegar and salt.
- 4
Ladle the soup into individual soup bowls and sprinkle with fresh parsley. It's best to enjoy this goulash soup with a slice of hearty bread to soak up all the broth.